Wings, wings and more wings. The bird was endless. Pork loin, hot dogs, bbq chili, and the rest. My, what a bountiful meal we created that day. My wife, Katie, and my close friend Matt, helped me champion this days culinary events.
The wings were marinated over night in Guinness, pickled Jalapeños, onions, garlic, thyme, and sage.
The pork loin was rubbed with mustard, and a blend of Caribbean inspired spices, cumin, thyme, oregano, orange, and garlic. The onions and peppers were drained from the marinade and smoked alongside in the stone bowl.
